Chowder typically implies cream—lots of it. But this Chicken Corn Chowder flips the script, delivering a luxuriously thick and creamy texture without a drop of dairy. It is a revelation for those who are lactose intolerant or simply trying to cut back on saturated fats, yet still crave that velvety soup experience.
The secret lies in the corn itself. By blending a portion of the corn kernels with the broth, we create a naturally sweet, starchy “cream” base that thickens the soup perfectly. Combined with tender chunks of chicken, diced potatoes, and aromatic veggies, this chowder is hearty, wholesome, and warming.
Why You’ll Love This Recipe
Natural Sweetness & Creaminess
Corn is a magical ingredient. Its natural starches provide body, and its sweetness balances the savory notes of the chicken and herbs. This soup highlights the flavor of summer corn (fresh or frozen) in a way that feels lighter and fresher than flour-thickened soups.
Allergy Friendly
This recipe is naturally gluten-free (no flour roux needed) and dairy-free. It’s a safe, crowd-pleasing option for potlucks or family dinners where dietary restrictions might be a concern, without feeling like a “compromise” dish.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 lb chicken breast, cooked and shredded
- 3 medium potatoes, cubed
- 4 cups chicken broth
- 4 slices bacon, chopped
- 1 whole onion, diced
- 2 stalks celery, diced
- 1 tsp dried thyme
Instructions
- Cook bacon in a pot until crispy. Remove bacon. Sauté onion/celery in fat.
- Add broth, potatoes, and 3 cups of corn. Simmer 15 mins.
- Blend remaining 1 cup corn with a ladle of broth until smooth. Stir back into pot.
- Add chicken and heat through. Season with thyme, salt, pepper.
- Serve topped with crispy bacon.
Ingredient Highlights & Substitutions
Essential Ingredients
Corn: Fresh corn cut off the cob is superior, but frozen sweet corn works perfectly year-round.
Potatoes: Yukon Gold are best here for their buttery texture.
Chicken: Cooked shredded chicken or raw breast simmered in the soup.
Coconut Milk (Optional): For extra richness, a splash of canned coconut milk adds creaminess. The corn flavor masks the coconut taste well.
Bacon: A garnish of crispy bacon adds a salty crunch that contrasts with the sweet corn.
Smart Substitutions
If you want to keep it vegan, omit the chicken and bacon, and use vegetable broth—it becomes a delicious Corn & Potato Chowder. Sweet potatoes can be swapped for white potatoes for a different nutrient profile and color. Red bell peppers add a nice sweetness and color contrast if sautéed with the onions.
If you enjoy hearty soups without dairy, you might also like this Chicken Noodle Soup Recipe which is naturally light and healing.
Step-by-Step Instructions
Prep Phase
Dice your onion, celery, and potatoes. If using fresh corn, cut kernels off the cob. If using raw chicken, cut into bite-sized pieces.
Cooking Phase
In a large pot, fry the bacon until crispy. Remove bacon, leaving a little fat. Sauté onion and celery in the fat until soft.
Add the potatoes, corn (reserve 1 cup of corn for later), and chicken broth. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
The Blender Trick: Take the reserved 1 cup of corn and about 1 cup of the hot broth/soup liquid. Blend this in a blender until completely smooth. Pour this puree back into the soup. This is your thickener!
Add the cooked chicken (or raw chicken earlier with potatoes) and the remaining whole corn kernels. Simmer for 5-10 minutes. Season with thyme, salt, and pepper. Serve topped with crumbled bacon.
Pro Tips for Perfect Results
Technique Secrets
The Corn Milk: If using fresh corn on the cob, after cutting the kernels off, use the back of your knife to scrape the “milk” from the cob into the pot. This liquid is packed with flavor and starch.
Texture Balance: Don’t blend all the corn. You want the contrast of the smooth broth against the pop of the whole kernels and the soft bite of the potato.
Common Mistakes to Avoid
Seasoning too early. If you use salty broth and bacon, the soup might be salty enough. Taste at the very end before adding extra salt.
| Ingredient | Traditional Chowder | This Recipe |
|---|---|---|
| Thickener | Flour Roux | Blended Corn/Potato |
| Liquid Base | Heavy Cream/Milk | Broth & Corn Puree |
| Fat Content | High | Moderate/Low |
| Fiber | Low | High |
Serving Ideas & Pairings
Presentation & Plating
Garnish with fresh thyme leaves, plenty of black pepper, and the crumbled bacon. A dash of paprika adds a nice red dusting.
Pairing Suggestions
Jalapeño cornbread is the ultimate sidekick for this soup, enhancing the corn theme and adding a little heat.
Frequently Asked Questions
Can I use canned corn?
Yes, drain it first. Cream style corn can also be used as a shortcut thickener (though it often contains sugar/additives).
Is it spicy?
No, but you can add cayenne or diced jalapeños if you like heat.
Does it freeze well?
Yes! Because there is no dairy to curdle, this soup freezes beautifully.
Conclusion
Chicken Corn Chowder (Dairy-Free) is a testament to the power of whole ingredients. By using the natural starch of the corn, we achieve a creamy comfort food that nourishes the body without weighing it down.
